Karen Mintzias
2 tb Butter or margarine
1 md Onion; chopped
1 1/2 lb Lean lamb (pref.leg), ground
1 ts Ground cinnamon (or more)
Salt & freshly ground pepper
1 c Tomato sauce or puree
– diluted w/ water & warmed
1/2 c Chopped fresh parsley
5 sl Toast (thin)
1 1/2 c Milk
3 Eggs; lightly beaten
3/4 c Grated mizithra & kefalotyri
12 Commercial filo sheets
6 tb Butter; melted
In a frying pan, heat the 2 tablespoons butter and cook the onion until
translucent. Add the lamb and cook gently, while mashing and stirring with
a fork until the raw color disappears. Season the meat with cinnamon, salt,
pepper, then stir in the tomato sauce and parsley. Cover the pan and simmer
for 20 minutes. (This much can be cooked a day in advance and stored in the
refrigerator.) Meanwhile, soak the toast slices in the milk to make a soft
mixture, and add to the meat along with the eggs and cheese. Mix the
filling with a wooden spoon, taste, and add more cinnamon if you like.
Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6 filo
sheets, brushing melted butter in between the sheets, making sure the pasry
fits the sides and bottom of the pan. Pour in the filling, spreading evenly
with a spatula. Cover with the remaining 6 filo sheets, brushing with
butter as before. Flute the edges with two fingers or a fork and brush the
top with butter. Using a sharp knife, score the top 3 filo sheets into
square or diamond shapes. Bake for 40 to 50 minutes in a moderately slow
oven (325 F), raising the temperature to 350 F during the last 10 minutes.
Remove from the oven and let stand on a rack for 15 minutes. Cut into
diamonds or squares and serve warm.
Yields
10 Servings